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Fuhrman's Lemon Cauliflower Risotto

Friday, October 18, 2013

Lemon Cauliflower Risotto

Serves: 4 Preparation Time: 20 minutes


1/2 onion, diced
2 cloves garlic, finely chopped
1/2 cup low-sodium or no-salt-added vegetable broth
6 cups very finely chopped cauliflower florets (tops of florets only, not stems)
1/2 organic lemon, juiced and zested
1 cup roasted red bell peppers, sliced
1 tablespoon nutritional yeast
2 cups spinach, finely sliced
4 tablespoons raw almond butter
2 tablespoons sliced chives, divided
2 tablespoons raw almonds, chopped

Saute the onion and garlic in a stainless pot without water, stirring often until golden brown, about 7 minutes.

Add the vegetable broth and cauliflower and saute for 3 minutes. Add all other ingredients except the almonds and 1 tablespoon chives and cook for 3 more minutes or until cauliflower is al dente. Sprinkle the almonds and remaining chives over the risotto.
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